What They Do: Controls the availability of a cation (thus preventing some microbial growth).
These are all preservatives, and all are highly processed, laboratory concoctions. Many have a long history of toxicity in humans, yet still remain in the food supply. These products are made only to extend the shelf life of food, and to allow unsanitary practices to remain in place in food manufacturing.
The home cook has no use for these products. The home cook should be preparing fresh food, that is designed to be eaten fresh.
Click underlined ingredients to learn more, and find out more about what each item does in specific types of foods.
How it may be described on a label:
- Ammonium citrate
- Calcium disodium EDTA
- Phosphoric acid
- Phosphoric acid potassium salt (1:3)
- Potassium phosphate
- Potassium orthophosphate
- Sodium citrate
- Sodium phosphate
- Tribasic potassium phosphate
- Tripotassium monophosphate
- Tripotassium orthophosphate
- Tripotassium phosphate
- Tripotassium salt
- Trisodium phosphate
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